Title: Explain the purposes of meat inspection.
Course: Applied Agricultural Concepts (18002-II) > Section: Inspecting, Grading, and Labeling Meats

Explanation should include

- describing food safety issues that may arise during processing
- identifying federal and state agencies that regulate meat inspection
- describing standards that must be met in the inspection process
- identifying federal regulations for meat inspection, including
  - Federal Meat Inspection Act
  - Wholesome Meat Act of 1967
  - Poultry Products Inspection Act
- identifying different levels of regulation, based on the size of a slaughter facility
- describing regulations that affect direct-to-consumer farm sales.

Process/Skill Questions:

- Why are slaughter facilities subject to meat inspection?
- Who is in charge of overseeing the meat inspection process?
- What can happen to meat if proper procedures are not followed?
- How do regulations change, based on the size of the slaughter operation?